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Restaurants›German Doner Kebab Damac Mall›Veggie Burger Recipe

Veggie Burger Recipe

Inspired by German Doner Kebab Damac Mall

Time55m

Serves4

Jalapeño black bean patty. Served with fresh iceberg lettuce, tomato, onion and dill pickle. Finished with our signature burger sauce in a brioche bun.

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Ingredients

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Black bean jalapeño patties

2 cups canned black beans (drained, rinsed)

1 cups cooked brown rice

1/2 cups rolled oats (or panko)

1 whole jalapeño (seeded for mild, finely chopped)

1/4 cups Red onion (finely chopped)

2 cloves Garlic (minced)

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1 tbsp ReaLime juice

2 tbsp fresh cilantro (optional, chopped)

1 whole egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)

2 tbsp olive oil (for cooking)

Burger assembly & veg

4 whole brioche buns (or preferred bun)

4 leaves iceberg lettuce (large leaves, washed)

1 whole tomato (ripe, sliced 1/4 inch)

1/2 whole red onion (sliced into rings)

8 slices dill pickles (sliced)

Signature burger sauce

1/2 cups mayonnaise (or vegan mayo)

2 tbsp Ketchup

1 tsp Dijon mustard

2 tbsp sweet pickle relish

1 tsp Apple cider vinegar

1/2 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Black bean jalapeño patties

Prepare beans

Place the drained and rinsed black beans in a large bowl and gently mash with a fork or potato masher until mostly mashed but still some texture remains (about 8–10 stirs).

Mix base

Add the cooked brown rice, rolled oats, chopped jalapeño, finely chopped red onion, minced garlic, ground cumin, smoked paprika, kosher salt, black pepper, lime juice, and chopped cilantro to the mashed beans. Mix until combined.

Bind the mixture

Add the egg (or prepared flax egg) and stir well. If the mixture seems too wet, add up to 2 tablespoons additional oats or panko; if too dry, add 1–2 teaspoons water or a little more lime juice. The mixture should hold together when pressed.

Form patties

Divide the mixture into four equal portions and shape into patties about 3/4-inch thick and slightly wider than the buns (they will firm up during cooking). Place patties on a tray and refrigerate 15–20 minutes to help them set (optional but recommended).

Cook patties

Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. Add two patties (do not overcrowd) and cook 4–5 minutes per side until a golden crust forms and internal temperature is hot throughout. Add remaining 1 tablespoon oil and cook the other two patties. Alternatively, bake on a lined sheet at 400°F (200°C) for 12–15 minutes, flipping once.

Signature burger sauce

Combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Whisk until smooth and taste — adjust seasoning (salt, vinegar, or relish) to preference. Refrigerate at least 15 minutes to let flavors meld.

Assembly & finishing

Toast buns

Lightly toast brioche buns cut-side down in a dry skillet or under a broiler until golden (about 1–2 minutes) to prevent sogginess.

Layer burger

Spread roughly 1–2 tablespoons of the signature burger sauce on both the top and bottom bun. Place an iceberg lettuce leaf on the bottom bun, add a black bean jalapeño patty, top with 2–3 tomato slices, a few rings of red onion, and 2 dill pickle slices. Finish with additional sauce on the top bun and close.

Serve

Serve immediately while patties are hot. Offer extra sauce on the side. Suggest serving with fries, a side salad, or pickled vegetables.